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Argentine Empanadas

Traditional Argentinean baked empanadas with Smoked Paprika and Mexican Oregano

Filling: Heat vegetable oil in a skillet on medium heat. Cook onions until translucent. Add the ground beef and cook until browned. Season withGround Cumin,Mexican Oregano, and Smoked Spanish Paprika. Add eggs and olives. Drain any excess liquid.

Dough: Preheat oven to 400°. Using a stand mixer, combine flour, baking powder, and Himalayan Pink Salt (Fine). Slowly add in butter cubes until mixture is crumbly. Slowly add cold water until dough comes together. Turn dough out onto floured surface. Cut into 4 pieces. Roll each piece out until thin. Cut into 6” circles, fill with the meat mixture, and fold over. Crimp the edges and brush with egg wash. Cook empanadas on a baking sheet for 15 minutes until golden brown.

More Information
SKU R087


- 1 ½ pounds ground beef

- 6 hardboiled eggs, peeled and chopped

- 8 large Spanish Olives with pimentos, chopped

- ½ onion, finely diced

- 1 tablespoon vegetable oil

- 2 teaspoons Ground Cumin

- 2 teaspoons Mexican Oregano

- 1 tablespoon Smoked Spanish Paprika


- 4 cups All-purpose flour

- 2 teaspoon baking powder

- 2 teaspoon Himalayan Pink Salt (Fine)

- 1 stick cold unsalted butter, cut into small pieces

- 1 cup cold water

- 1 egg, beaten with 1 tablespoon of water (egg wash)

Tips Notes

For some heat replace Smoked Spanish Paprika with Smoked Hot Paprika.

Prep Time 20 Minutes
Cook Time 20 Minutes
Total Time 40 Minutes
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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